Refrigeration



Jan. 10, 1939. M- D COULTER 2,143,188A

REFRIGERATION Filed Dec. 6, 1935 Y 2 Sheets-Sheet 2 retentea Jeo. 10,1939

Manon D. coulter, Pittsburgh, ro.,

Toledo Scale Manufacturing Company, Ohio, a corporation of New Jersey signor to Toledo.

'o Appuoouon neoenibero, 1935, serial No. 53,131

14 canina` Refrigeration has not heretofore, been used successfully for preservation of produce, because of certain difilculties that have been encountered. For example, the atmosphere of a mechanical refrigerator is so dehydrating that it makes susceptible kinds `of produce, such asleafy -vege tables, unsalable in the course of two or three days. It has4 been found, moreover, that pro-- `duce cannot be preserved properly in an air-tight receptacle in a refrigerator. Circulation of air into contact with the produce is necessary to prevent it from deteriorating, because it is alive, and because, unlike meat. it` must be kept alive and healthy if it is to remain in salable condition.

Accordingly, the atmosphere oftrefrigerators containing produce has been' allowed to circulate into contact with it, and sprinkling` or dampen'- ing of the produce has'been resorted to in an effect to retard its dehydration. Yet wetting the surfaceof a plant ofany kind clogs its .breathing pores and kills the vegetational tissuefbeheath the pores by cutting off the air supply. When 'this tissueis noJ longer alive, it acquires an altered appearance. Thus leafy tissue,'such as spinach, becomes slimy; buds, such as head lettuce, swell, burst, and acquire Va musty odor;

and other tissue becomes rusty or otherwise discolored. In, addition, the tissue becomes'highly susceptible to the attack of bacteria and mold,

so that its deterioration accelerates upontits removal from the refrigerator. And it must be removed therefrom during the day if 1t 1s still in the hands of the retailer, because the sale of" produce is so slow as to be unprofltable unless it is kept on open display racks.

As a matter of fact, no satisfactoryfsystem whatsoever for preserving produce has been available. By reason of the lack of such a system. the retailer must throw out unsold produce after as little as two days on his shelves. Thus there is a spoilage loss of 25fto 75% in each lot of produce merchandised, and the total annual spoilage loss in the. United States amounts to about fifty million dollars. ervation system is also responsible for the shortness of the season for which each productfis available in quantity, 4and for the prevalence of the practice of substituting undesirable artically ripened products.

The retailer must now supply himself with a surplus ofproduce above hiseneeds, because 'the consequence of understocking is immediate and permanent loss of trade. If he could keep each lot of produce in marketable condition for only The want of a prese tion of, moisture upon the surface of the plant produce stored in the same compartment.

(Cl. fsa-aol' a `few days longer than at present,` he would be able to sell eachdays surplus on succeeding days. 'so that-his losses would be substantially reduced. The local retailer is also prevented from introducingan unfamiliar type of vegetable 5 or fruit to his customers by fear of prohibitive vspoilage losses' during the period in which sales are slow, before the community has become acquainted with the new product.

Refrigerating systems operating in accordance 19 with the invention are particularly applicable to preservation of vegetational tissues, such as roots, bulbs, tubers, stems, leaves, flowers and fruits. that-deteriorate by transpiration of their fluid constituents. Whatever the form ,of cooling sys-V 15 tem that is used, the temperature of the air surrounding the produce is preferably maintained between 32 and 60 degrees F., and its relative humidity is preferably kept in a certain range that is very effective for keeping the vegetational 20 tissue in a living and healthy condition. It has been found` that there isfa narrow critical range l of relative humidity below. which green produce suffers rapid dehydration and above which there occurs a phenomenon which may be termed dew u formation. This -phenomenon has been found to give much less trouble when the temperature'is held below 60 degrees F. In addition to reducing dew formation, the maintenance of a reduced temperature by a cooling or refrlgerato ing apparatus has been found to eliminate the mold growth that orishes at higher tempera- Jtures and to retard the respiration of the produce and the internal chemical changes that are connected with it.

Harvested produce is subject to an accumulation of water on its surface that is due neither to depositidn of mist particles nor to condensation producedl by temperature differential. ilarticularly when it consists of succulent tops withy 4roots attached,as in the 'case of radishes and onions. This dew leads to the disastrous Vconsequences that have been stated to flow from water films yonthe surface of produce.

l It is believed that the dew is caused by exuda.- a

that has risen from the ample reservoir of liquid in the roots. Dew formation can be pre` vented by the maintenance of a relative humidity below a certain value that depends upon other 5o factors, such as rate of air flow. Ii the relative humidity iskept low enough to prevent dew formation on the type of produce named, no simie lar difilculty'is experienced with other kinds of The preferred method of delicately controlling relative humidity within this narrow range clo'se to saturation is carried out by adjustingthe rel` l ative humidity of a stream of air and passing to be important as well as the relative humidity,

so that both of these factors may be controlled in Aorder to prevent dew formation. In fact, it is possible forthe relative humidity to be kept constant while the rate of circulation is maintained just high enough to preventboth the dew formation and the rapid dehydration.

The relative humidity of the4 atmosphere in.

which produce is stored should be low enough to prevent dew formation onrvegetables such as rad-- ishes and high enough to preventrapiddehydration of the other vegetables. Thus, when a ycabinet of one cubic foot volume is employed, with a F temperature of 50 to 55 degrees F., air entering at a rate suicient for a complete change ofthe air every ve minutes should have a relative humidity of about 85 in case red radishes are present. Although air of 85% relative humidityY entering at the stated rate does not cause serious dehydral tion of the produce, the air should be introduced at about 90% relative humidity whenever the cabinvention.

inet contains green onions but not radishes. Othver produce in the cabinet will keep even better, if the air is introduced at'95% relative humidity-- a Value that ispermissible when both green onions and red radishes are absent.

The invention makes possible the refrigeration of a storage compartment in which a high relative humidity is maintained, in such a manner that products in the compartment are subject neither to condensation of water nor to dehydration.

It contemplates a departure from the prior practices that have been described. In the use of thenovel system of refrigeration hereinafter disclosed, it is not necessary either to curl off air circulation from produce being refrigerated, 'pr to moisten the produce. The principal object of the inventionl is to provide a system of refrigeration that can be successfully applied to products of the soil. More specic objectsand advantages are apparent from the description, in which reference is had to the accompanying drawings illustrating preferred apparatus Fig. 1 of the drawings is a' diagrammatic section of a .compartment embodying the invention;

Fi 2 is a diagrammatic section of a similar compartment, having added thereto a system` for cooling air and passing .it through the compartment; i

Fig. 3 is a diagrammatic section oi a modied compartment Fig. 4A is a diagrammatic section of a third type of compartment;

that may be used in thefpractice of the inven 70 Fig. 5 is a diagrammatic section olA a humidifier tion; Fig. 6 ls a diagrammatic section of a second typeof humidifier; and 1- Fig. 7 is a diagrammatic section of a third type of humidifier.Y Y

Thesel specic drawings and the specific de-V scription that follows merely disclose illustrative for carrying out the applications of the invention, and are not to im-v tions were made: Spinach-wilted badly in 24. hours and was unusable as food in three days.

- Celery.-Wilte'd slightly in 24 hours. and was' limp in 48 hours. After nine days it could be partially restored by soaking at length Iin cold Water.

'Carrots-The tops wilted rapidly. The tuber became limp and was unusable after the fourth day. Itcould not be restored by soaking in water after the ninth day.

' Green @cua-The pod took -on a dry and'wilted appearance very gradually. When examined at the end of the ninth day the peas on the interiors nation of the produce. The following observa of the pods were dry and tough and had devel'- oped a brown color in numerous cases, but showed limited shrinkage.

Becta- Thev tops shrank rapidly at the end of nine days and the beet was bady withered and did not bleed when cut, but recovered very well when soaked in water.

, Head Zettuce.-Exterior appearances suggested' that a considerable shrinkage of head lettuce had occurred. Investigationshowed that the major portion of the loss had occurred from theV outer layers of the head and that the interior was in fair condition with no appreciable mustiness apparent.

In another experimentl an assortment of vegetables was kept vin a domestic refrigerator at 40 to 44 degrees F. At the end of the first and of the second day, the vegetables were examined. The n they were left in the refrigerator-'for four more daysY th the door remaining shut. Deterioration of the produce took place in the same `n'ianner as in the n rst experiment described, and -the percentage weight loss 'found upon each examination of the specimens is tabulated below for comparison with the'percentage losses of frigerated in accordance with the invention.

Loss in percentageof initial weight Peiod in v sy? Groen Green .Green ySpumch peas beans onidns Celery Carrots 31. o I7;'9 8.o s. e 13. 9 7. s 2 41. 0 5 12. 8 13. 3 Y21. 8 12. 0 0 68. 0 39. 5 36. 9 32. 4 56. 9 39. 3

\ Loss in percentage of initial weight Period in Idays A I Y Head' Beets Red White v lettuce radishes radishes s'. s 2'0. 3 3644 2a. 9 10. 7 22. 8 45; 1 36. 3 26. 1 42. 1 71. 6 65. 9

y I i I The effect of sprinkling Avegetables lightly and placing them in a container lin a refrigerator was also determined. Although slight circulation of the air of the refrigerator into contact with'the c arcaica' produce was permitted in'order'to keep it alive,

serious deterioration tookI place.` Beet tops and spinach became slimy and water-logged in three days although sprinkled very slightly. Numerous small, scarcely noticeable discolored spots on green pea specimens were greatly increased in size by contact with water.V Celery suffered an undue loss of crispness, because of moisture loss. In the case of head lettuce, rustiness of the outer leaves developed. so that they had to be removed.l

It was discovered that when the evaporating coil in a refrigerator is operated at a temperature slightly above freezing, .dehydration of the produce takes place 'at the same rate as when the evaporating coil is operated at the normal freezing temperature. The` water vapor in the. air condenses on the coil insteadof forming frost, there being a differential of about20 degrees F. between the temperature of the coil and the temperature of the air in the refrigerator, and of about 10 degrees F. between the temperature of the metalrefrigerator walls and the temperature of the air. That the difference between the vapor pressure of ice on the (coils and the vapor pressure of water condensed on the coils does not affect the rate of dehydration of produce in the refrigerator is demonstrated by the following percentage losses of weight incurred during periods of one to six-days, by produce stored in a refrigerator with a cooling Vcoil at a temperature of 33 to 34 degrees F.:

Loss in percentage oI initial weight i Period in days G reen l beans Loss in percentage of initial weight.,

Head,

. Tomalettuce In many experiments carried out with the cooling coil at this temperature, weight losses of produce stored in a refrigerator were found to check closely those tabulated above. Loss of moisture at such a rate makes spinach unsalable in two days, 'green onions, celery, carrots and red radishes unsalable in three days, and green peas, parsnips, asparagus, cauliflower andgreen beansunsalable in four days.

In the preferred system for refrigerating products of the soil in a closed compartment, the compartment I0, which may be provided with shelves Il and a door I2 that opens foraccess to the A interior, is equipped with a hiunidifler I3. Within' shown In Fig. 4, or banks of cooling coils IE lining the walls of the compartment and covered with a sheet of heat-conducting material that is kept at a substantially uniform temperature by the coils, as shown in Figs. 1 and 2. Both a large area ofthe cooling surface and a rapid circulation of the air may be relied upon, if desired, to Vkeep the temperature of the air from rising in the compartment high enough above the temperature of the cooling surface so that the air can absorb moisture from the produce, to be condensed when the air returns to the cooling surface.

l., The humidication of the air is preferably carried out at a temperature as low as the minimum temperature that it attains in the compartment so that no condensation may occury in the compartment. Thus, a cooler I1 may be provided to regulate the temperature of the air stream at the point of humidiflcation. A drier I8 relievestheV cooler of much of its load, because it adds a quantity of heat to the airentering the cooler,

-no dier were employed. After the air has passed through the cooler, the sensible heatthat was added in the drier is automatically removed from the air in the humidifier by conversion'into latent heat of water vapor. A damper I9 may be used to make possible the substitution of air taken from the cabinet for part of the supply of fresh air whenever the cabinet air has a lower heat lcontent than the fresh air.

The humidier used in the system `may include a reservoir of Vwater (Fig. 5) to the bottom of which the air is led by means of an inlet duct 2U,

when it bubbles upward throughthe water, in

a circuitous path past the baffles 2I-. Alternatively, the air may be led through an inlet 22, directed downwardly to prevent egress of water, into a humidifier (Figs. 6 and 7) that is supplied with running Water through a water inlet 23 controlled by a valve 24. In 'the humidinerfof Fig. 6 the stream of air is humidied by passage through a spray issuing from a spray head 25. For a spray to treat 25 cubic feet of air per hour a flow of water of about 0.6 gallons per hour is sufficient.

Air that is passed through a spray emerges heavily laden with liquid particles. If the air is then broughtinto contact with produce, a fllm of water is-deposited upon the surface thereof so that all the serious consequencesjfollow that have been described at the beginning of the specication.

` Thus, it is preferable for the air to be humidifled without the introduction^ of a lsubstantial amount of liquid particles. Means for substantially excluding particles of liquid water from the air may be provided, such as the mist-separating baffles 26 over which the air passes on its way to the outlet 21. In the humidifier of Fig. 6, the system of baiiies is separated from the spray charnber by a partition 28 extending nearly to the top of the humidifier and having its lower edge dipping below the surface of the water level that is maintained in the bottom by the overflow spout 29. 4

In another type of humidifier that may lbe used to supply air free from mist, the air merely -passes over an extended surface of water, such as that provided by the glass Wool 30 in the uniform temperature.

The air is preferably not only kept at a minimum temperature, at the point of humidication, but also maintained at temperatures not substantially higher than the minimum, in the compartment, so that dehydration as well as condensation may be prevented. An excessive rise in the temperature of the air in the compartment may be eectively prevented by surrounding the compartment with a cooling medium, such as air, and refrigerating the medium to a substantially Thus, there may be provided a refrigerated chamber containing cold air and a storage compartment within the chamber having thermally conductive walls surrounded by the atmosphere of the chamber, the storage compartment being preferably thermally insulated from surfaces in the refrigerating chamber that are at a temperature substantially below that of the atmosphere. When the inner compartment is so insulated, its'walls contact only the atmosphere of the chamber and surfaces that are at temperatures approximating that of the atmosphere so that the compartment is protected against the entrance of heat and is maintained at the temperature of the atmosphere in the outer chamber.

The regulation of the temperature of the air in the humidifier and in the compartment is most conveniently carried out by uniformly refrigerating the air in the compartment and in the humidifier. f

'Ihe humidifier and the compartment may be arranged in a/refrigerator to be cooled to substantially equal temperatures, and the humidifier may be provided with a Vwater reservoir, so

that the water is also supplied at the same temperature. v, The preferred, arrangement of the humidifier and storage compartment in a refrigerator is illustrated in Fig. 3.' In the system there shown, the humidied compartment 33, pro- Y yided with a. door 34, rests uponxpads y35 of thermally insulating material supported by brackets 36 on the inside of the insulated walls Aother thermally conducting material in contact with the evaporating coil 38 or other cooling unit,

ofthe refrigerator cabinet 31. When the refrigeratory Walls are not lined with sheet metal .or

f the insulating pads 35 need not be used. Air may be drawn into the refrigerator cabinet through an inlet 40 by means of a fan I5 supported by a bracket 4l, passed through ahumidier I3 into the compartment 33 and then exhausted to the exterior of the refrigerator cabinet throughan outlet 42. l In any air-circulating lsystem operating in accordance with the invention, .a filter '43 may be inserted at a convenient point, preferably containing deodorizing materials, such as activated charcoal. l

A refrigerating system operating in accordance with the invention can be used very conveniently to preserve produce by keeping it at temperatures between 32 and 60 degrees F., and maintaining the proper atmospheric -conditions that have been described. It is possible not onlyl to maintain proper temperatures, but also to circulate theair at' the ,correctrate and to protect the produce against condensation of`moisture andagainst dehydration, so that it remains in perfect condition.

In order to show how well produce is protected against dehydration when proper atmospheric Loss in percentage of initial weight Period in days G G G reen reen reen Spinach peas beans Onions Celery Loss in percentage of initial weight Period in days Wm Head Red te Aspara- Oan lots lettuce radishes redishes gus 1.5 1.o 1.a 1.1 0.a 2. 1 1. 0 2. 3 1. 9 1. 3 2. 5 1. 5 2. 4 2. 4 1. 9 2. 7 2. 0 4. 4 3. 7 1. 9 2. 9 2. 5 4. 4 3. 7 2. 2 3. 1 3. 0 4. 7 3. 7 2. 2

Loss'in percentage of initial weight Period in days G G reen reen Spinach ms aus Celery Carrots 2 -2 -2 1. 1 1. 1 3 -1 -2 1. 1 1. 3 6 -1 ,-2 1. 5 1. 8 6 -1 -2 1. 5 2. l. 7 0 -2 1. 9 2. 4 s o @a 1.9 2. 7

Loss percentage of initial weight Period in days lgge Parsnps Tomatoes Broccoli o. 2 o. o o. o o. 1 0. 5 0. 0 0. 0 1. 0 1. 0 0. 0 0. 0 1. 0 1. 2 0. 6 0. 0 1. 0 1. 2 -o. 5 o. o 1. 3 1. 4 0. 5 O. 0 1. 3

Was used vin a subsequent experiment carried onl at the same 4temperature, to humidify afiow of air `36 times as great passing to the cabinet. Highly satisfactory preservation of the produce for six days resulted. Because of the more rapid air flow, and also probably because of failure of y the humidifier to bring the air as close to saturation as when the rate of flow was less, the losses of weight, ytabulatedbelow, were similar to those produced by the smaller rate of air flow.

Loss in percentage oi iniziai weight e J Period in days p s mach Green Grcen Green p peas beansl onions o 2. o 1.- o. o 0 2. 0 .1. 0 0. 0 0 2. 0 -l. 0 0.0 0 2. 0 1. 0 0.0 0. t 2. o 1. o 2. 5 1.0 2. 0 "-1. 0 2. 5

Loss in percentage of initial weight Period in days H d Celery Carrots Beets let Parsnips j 1.,.5 o. t o. 5 0.5 1. o 3. 0 1. 5 l. 5 1. 6 1. 0 3.5 1.5 1.5 1.5 1.0 3.5 1.5 1.5 1.5 1.0 3. 5 2.0 l. 5 2. 0 l. 0 4. 0 2. 0 1. 5 2. 5 1. 0

Simultaneously with the last experiment Adescribed, a determination was` carried out of `the effect of storing produce ina Walle-in mechanically refrigerated cooler containing several hundred pounds of ice. After six days of storage the produce in the cooler had deteriorated substantlally in quality. In addition to some sub-4 ment, and separate stantial moisture losses, deposition of moisture through dew formation or condensation was ob served. This moisture caused slimlng of suc' culent'tops, and it is probable that the relative" humidity, rate, of air circulation, and'otherconditions prevailing in the cooler were unsuitable. The daily weight losses of the produce in the cooler are tabulated below:

y v E Loss in percentage of initial weight d d s Perla in @y s i h Green Green Green p une' peas beans onions v vLoss ln percentage of initial weight Period in days l l Celery .Carrots Beets lgge Pursnips The embodiments of the invention thathave I been disclosed may be modified, and various other systems embodying the substance of -the invention may be devised, to meet various requirements. A

Having thus described my invention, I claim:

1. In an apparatus of the class described, in combination, a storage compartment for products of the soil, means for circulating'air through the compartment, means for 4 means for humidifying the air to be circulated ata point` in its path-Where it is, at a temperature as cooling the compartlow as the minimum temperature reached by the air in the compartment whilev excluding particles of liquid water from the air. f

'2. An apparatus of the class described comprising, in combination, a refrigerated chamber,

`products ofthe soil, a humidier having a water reservoir, and means for passing air through the humidifier into the compartment, the humidier and compartment being surrounded by the air of the refrigerator and so arranged in the re-V frigerator asto be cooled to substantially equal temperatures whereby dehydration and condeni sation in the compartment are obviated.

4. In an apparatus of thevclass described, in

combinatioma storage compartment for a product of the' soil, means for circulating air through the compartment, means for humidifying the air `to .be circulated in-the compartment, and means for separately cooling the" compartment and circulating air, adapted to maintain the temperature of the air as low at the point of humidication. as at any other point.

5. In an apparatus 'of the lass described in L. combination, a storagecompartment fora product of the soil, means for passing a stream of air into the compartment, means forv humidifying the stream of 'air before it enters the compartment, and means for` cooling the compartment and stream of air adapted to maintain the temperature ofthe air in the stream substantially at a minimum at thepoint of humidification, and

to prevent the temperature of the air from rising ln the compartment substantiallyabove the minimum. i

6. Inan apparatus of the class described, in combination, a storage compartment fora product of the soil,` means for maintaining a high re1- ativfe humidity in the compartment, means for surrounding the compartment on all sides with -a cooling medium, and means for refrigerating the medium to a'substantially uniform tempera-- ture.

7. In an 'apparatus of the class described,.in combination, a refrigerated chamber, a closed compartment for products of the soll within the chamber having thermally conductive walls, which are surrounded on all sides by the atmosphere of the. chamber and contact only surfaces in the chamberV at temperatures substantially -as high as the average temperature of said atmosphere, and means-f for maintaining a high relative humidity in the compartment Without exposing the products to substantial contact with liquid water.

8. In anA apparatus lof the class described, in combination, a storage compartment for products ofthe soil, meansfor passing a stream of fresh air through the compartment, means for humidifying the entering air, while substantially excluding liquid particles from the air, and refrigeratingmeans for maintaining theair in the compartment and y means at asubstantially uniform temperature.

9. In an apparatus `of the class described, in combination, a retrlgerated'uchamber, s. closedv v*storage compartment .for a product of thesoil the air leaving the humidifying within the chamber having thermally conductive walls. incontact with the atmosphere of the chamber and withv surfaces at temperatures substantially as .high as the temperature of said atmosphere, and a humidiiier for delivering air to the compartment at a temperature approximating that of said atmosphere.

10. A method i' refrigerating products oi. the

soil that comprises humidifying'a stream of air, substantially excluding liquid particles from the air, passing it over the products, and separately cooling the-air adjacent the products and the air at the point of humidfloation to a substantially uniform temperature, whereby the products are protected from dehydration and from condensation of water.

over the products, separately cooling the products, andmaintaining the temperature of the air.

at the point of humidiiication as low as the lowest temperature reached by the air in conta-ct with the products.

13. yA method of refrigerating products of the soil that comprises humidifying a stream of fresh air, passing the humidied air over the products, cooling the products and the stream of air, maintaining the temperature of the air substantially at a minimum at the point of humidification, and maintaining the temperature of the air adjacent the products substantially close to its temperature at the point of humidiiioation.

14. A method of refrigerating a product of the soil that comprises passing air over the product, cooling the air surrounding the product at a suilcient rate to prevent any substantial rise in temperature from occurring while the air is adjacent the product, and separately humidifying the air to be passed over' the product while maintaining it at a temperature substantially the same as the minimum temperature reached by the air that is passed over the product.

M. D. COULTER. 

